- 25 g (2 scant tbsp) of dried shrimps
- 125g thin dried rice noodles
- 2 tbsp. shaved palm sugar, or 1 ½ tbsp. of caster sugar
- 2 tbsp. fish sauce
- 1 tsp. of white vinegar
- 2 tbsp. tamarind paste
- 4 tbsp. vegetable oil
- 4 Thai red shallots, or 1 shallot, peeled and chopped
- 2 large garlic cloves, peeled and chopped
- ½ red chilli, deseeded and finely chopped
- 50g extra firm bean curd, cut into finger length sticks (optional)
- 100g raw prawns, peeled and deveined
- 2 medium eggs
- 50g beansprouts
- 3 Chinese chives cut into 2cm lengths, or 2 spring onions, trimmed and green part cut into finger lengths
- 3 tbsp. roasted chopped peanuts, to garnish
- Lime wedges, to garnish
- First of all place the dried shrimps in a jug, cover with some boiling water and soak for 10 minutes, then do the same with the noodles, placing them in a bowl and making sure they’re totally submerged in boiling water.
- After this time, drain the noodles in a colander and rinse them in cold water, then drain the shrimps – set both aside.
- Combine the sugar, fish sauce, vinegar, and tamarind paste in a small bowl and stir well.
- Heat half the oil in a wok or a large non-stick frying pan until hot. Add the shallots, garlic and chilli and stir over a medium heat until fragrant.
- Add the noodles to the wok with the sauce and a little splash of water. Stir-fry for a few minutes until they are tender. Push the ingredients in the wok to one side and add a little more oil to the other side. Crack the eggs over the oil and scramble lightly until they are almost all cooked, then fold into the noodles.
- Return the prawns to the wok and add the beansprouts and chives. Stir briefly over the heat, until the vegetables are slightly wilted but still crunchy.
- Divide the pad Thai between warm shallow serving bowls and sprinkle with the chopped peanuts. Serve immediately, with lime wedges.